Puy lentil, tofu and roasted courgette salad

I'm so sorry that I haven't been posting many recipes lately. The holiday threw me out of the normal routine a little bit and it was hard getting back during the first normal week. Luckily I didn't find work too bad and managed to cook a couple of times in the week. I have been eating a lot comfort food in order to get used to the routines again. Now I made a salad for a change where warm and cold bits are combined and it's quite filling with its lentils and tofu. Today was a really hot day again, so a salad is quite a suitable meal.

Ingredients

3 baby gem lettuce

200 g smoked tofu

1 tsp vegetable oil

200 g cherry tomatoes

6 mini courgettes

½ cup puy lentils

1 vegetable stock cube

Olive oil

Balsamic vinegar

Salt

Ground black pepper

Method

Cut the tofu into small cubes and fry them in vegetable oil until firm.

Cut the courgettes into smaller pieces and brush them with olive oil. Roast them in the oven until soft with some roasting marks.

Cook the lentils in water with added vegetable stock cube until done. Then remove the cooking water.

Cut the gem lettuce and tomatoes into smaller bits.

Combine the ingredients. I prefer eating the warm components warm, but they are perfectly good cooled down as well.

Season with olive oil, balsamic vinegar, salt and pepper and enjoy!

Your VegHog